Thai sweet potato red curry soup

239

PREP TIME

25 min

TOTAL TIME

45 min

Serves

8

Thai sweet potato red curry soup

Photo, Roberto Caruso.

Sweet potatoes, leeks, carrots and coconut milk are just a few of the base ingredients making up this cozy and colourful Thai soup.


Ingredients

  • 3 medium carrots , cut into 1-in. cubes (2 cups)
  • 2 medium sweet potatoes , cut into 1-in. cubes (4 cups)
  • 3 tbsp coconut or canola oil , divided
  • 1 onion , chopped
  • 1 leek , (white and pale green parts only) thinly sliced
  • 1 garlic clove , chopped
  • 2 tbsp red curry paste
  • 1 tbsp fish sauce
  • 400-mL can light coconut milk , divided
  • 900 mL low-sodium vegetable broth
  • 1/2 tsp salt
  • 2 tbsp lime juice

Garnish

  • 2 tbsp chopped salted peanuts
  • 1/4 cup cilantro leaves
  • 2 tbsp shaved coconut

Instructions

  • PREHEAT oven to 425F. Toss carrots and sweet potatoes with 1 tbsp oil on a baking sheet. Roast until tender, 20 min.
  • HEAT remaining 2 tbsp oil in a large pot over medium. Add onion, leek and garlic and cook, stirring occasionally, until tender, about 10 min. Stir in curry paste and fish sauce. Cook for 1 min.
  • ADD roasted vegetables, all but ¼ cup coconut milk and broth. Boil, then reduce heat to medium-low and simmer, uncovered, for 10 min. Remove from heat.
  • PURÉE soup until smooth, using an immersion blender. Return pot to heat, reduced to low, and stir in lime juice and salt. Ladle into  bowls and top with remaining ¼ cup coconut milk, peanuts, cilantro and coconut. Prep Tip: Immerse sliced leek in a large bowl of cold water, scoop out and spin dry before using.

Chatelaine Quickies: Thai sweet potato red curry soup

Nutrition (per serving)

  • Calories
  • 201,
  • Protein
  • 3 g,
  • Carbohydrates
  • 25 g,
  • Fat
  • 10 g,
  • Fibre
  • 5 g,
  • Sodium
  • 540 mg.
  • Excellent source of
  • vitamin A